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Pumpkin Sweet Rolls #SundaySupper

This is just the most simple, delicious, low in sugar cinnamon you’ll find, is just perfection in a bite.
And this week our host for #SundaySupper Heather from girlichef, give the challenge to make any recipe with squash, and happened the I have a can of pumpkin puree, I need it to use it ASAP, this theme was perfect for me.
So, I made this amazing rolls, not your typical cinnamon roll, no, this is beyond that.
I personally love this recipe, because, is very low in sugar, so when you eat this rolls is not gonna be over sweet.
And the best part you can eat it with or without a frosting.
I hope you love them as much as I and enjoy at any hour of the day.

INGREDIENTS

FOR THE BASIC DOUGH

3 packages of active yeast

5 cups flour

1/2 cup melted butter

1/2 cup honey

2 eggs

1 3/4 cups warm water

2 teaspoons salt

FOR THE FILLING

3/4 cup pumpkin puree

1/2 cup brown sugar

1/2 cup chopped pecans

2 teaspoon cinnamon

DIRECTIONS

Preheat the oven to 400°F.

In the bowl of a stand mixer, combine the yeast and the warm water, let it rest for 5 minutes, then in low speed add honey, eggs and butter, still in low speed add salt and the flour 1 cup ad the time until the dough pulls away from the sides of the bowl.

Once ready, place the dough in a lightly flour surface, roll out to form a rectangle, then start with the filling, first spread the pumpkin puree and after that sprinkle the cinnamon, brown sugar and the pecans.

Roll in the dough and cut in 1″ pieces, about 30 small pieces or 22 medium pieces, that is up to you. Place in a grease baking dish. Cover with a towel and let it rise for 20 minutes in a warm place.

Before baking spread some melted butter.

Bake for 25 to 28 minutes.

Preparation time:

40 minutes

Cooking time:

30 minutes

Level of the recipe:

Easy

And if you are hungry for more, check this recipes, they are to die for too.

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